Rhubarb Bundt Cake

This is such a great take-along dessert for a picnic! It travels (and freezes) perfectly and you can slice it when you get there...or slice in advance and package in sandwich bags. Either way, it's a lovely cake. I felt it needed a little bit of decorative frosting, so boiled some rhubarb in a little water until it fell apart, then pressed it through a sieve. Mixed in some confectioners sugar and there you have it: a slightly pink frosting.

Rhubarb Bundt Cake
Adapted from Pastry Affair

2 cups (240 grams) rhubarb, cut into 1/2-inch pieces 
1 1/2 cups  granulated sugar, divided 
1/2 cup butter, room temperature 
3 large eggs 
1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract) 
1/3 cup sour cream 
1/2 teaspoon salt 
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees F . Lightly grease a loaf pan.

In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. It needs to hold its shape. Set aside to cool.

In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.

Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm or room temperature.


  1. Never say never, Barbara --- especially when it comes to rhubarb! This looks wonderfully, pinning it now to my Rhubarb board ;)

  2. It looks wonderful, that is... (in too big a hurry to pin lol)

  3. Lovely you comeback Barbara:)
    This cake look stunning and yumm!

  4. Lovely cake Barbara. There are often times we really need a dessert that travels well and this cake sounds perfect. Welcome home. Hope you had a nice trip to the islands.

  5. Yum. I love rhubarb, and I love bundt cakes. Thanks

  6. Beautiful! That is one great bundt cake. I love rhubarb...



  7. Rhubarb is out of season over here..must bake this next year. The bundt cake looks excellent, Barbara.

  8. That's a stunner! Bundt cakes are my favorite because I'm not a big "frosting person."

  9. A cake after my own heart :) I think I need to give my rhubarb plant a rest until next season but I'll be trying this one next spring!

  10. What a wonderful cake, love the pink glaze over the top.

  11. Oh goodness. I should have grabbed rhubarb last night! Then, I could have had this tonight. Maybe tomorrow?

  12. Barbara, this sounds fantastic and different enough to be interesting!. Hope all is well. Hugs and blessings...Mary

  13. What a delicious rhubarb cake my friend, I really need to try baking with it more often :D

    Choc Chip Uru

  14. Love what you did with the frosting. When blood oranges are in season, their juice makes the prettiest bright pink frosting.

  15. Hi Barbara,

    Oh yummy - the rhubarb cake looks delicious - I have one of the Bundt tins so will have to try this. Thanks for sharing the recipe.
    Hope you have a lovely week

  16. i'm glad you added a glaze. not all bundts need a glaze, of course, but i always prefer it. :)

  17. Hoping you had a great time on your vacation. Rhubarb is an exotic ingredient to me and I am always left wondering how any dish with rhubarb tastes!! :)

  18. I love all your rhubarb recipes. What a great idea to create the rhubarb infused glaze---that pink tinged icing adds so much interest--both in looks and taste---to your bundt cake.



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